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Grand Mayfull Hotel Taipei
Hotel · Chenggong ·
@michelinguide
48,380 Postcards · 8,030 Cities
"The former head chef has been promoted to executive chef and the kitchen is now helmed by his long-standing protégé. Rest assured that the menu has not changed and is as meticulously crafted as ever. The signature dish, stewed Chinese cabbage with fish skin, is topped with a fried crunchy garnish made with duck eggs from Yilan, while the honey mustard-glazed ribs exude tangy fruitiness thanks to black jujube dates in the sauce." - Michelin Inspector
